No matter what is going on at Chewonki and no matter what direction each person on campus takes, we all gather in the Wallace Center for every meal. At every table there is always an interesting conversation. For example, last Tuesday at lunch, Margaret talked about the fact that we have so many harvested carrots and the problem was that we have some carrots that are too small for them to be properly stored in the root cellar because they would rot too soon. She also talked about having trouble selling them to others because they were too small. A couple different people at the table suggested giving them out to random kids around campus or just to the dining hall to use right now. While we were continuing with lunch Margaret asked us if anyone likes carrot juice—not a bad idea to make carrot juice from them, but sadly I don’t think anyone at our table actually likes the idea of drinking carrot juice. The next idea was to make carrot soup and store it in the freezer, which is a far more probable outcome of the carrots. We’ll inevitably see a plethora of carrots in our next few meals, but who knows if they’ll be in soup or not.
Besides the conversations at lunch, there is always an abundance of really good food. On Tuesday, they served an extremely delicious meal of stromboli and salad. Even though the meal is always amazing and everyone seems to say they eat way too much, there’s usually an equally good dessert. That day, they served some type of pie, some butterscotch cake-like things and vegan peanut butter chocolate bars. I’m not too sure why they had so many choices, usually it’s just a vegan version and a regular version of one dessert— I think the kitchen spoils us, but I’m not going to complain. An interesting thing about the Chewonki kitchen is that you can always ask Bill or Lisa for the recipe of a certain dish they cooked. I asked for the vegan peanut butter chocolate bar recipe from Lisa that day. The actual recipe was taken from the cookbook The Joy of Vegan Baking. Lisa let me borrow the cookbook from the kitchen and I’ll share the recipe with you.
Peanut Butter Chocolate Bars:
2 cups crispy rice cereal, crushed
1 ½ cups peanut butter
2 cups confectioners’ sugar
½ cup + 2 tbs nondairy butter
1 tsp vanilla extract
½ cup nondairy semisweet chocolate chips
In a large bowl combine cereal, peanut butter, sugar, ½ cup of the butter and vanilla. Press mixture into a 9×13-baking pan.
Melt chocolate chips and 2 tbs butter in a double boiler.
Spread chocolate over top of the peanut butter mixture.
Set aside for 1-2 hours.
-Stephanie Michalak, Meriden, CT